Energy Balls

Perfect for a quick breakfast or afternoon pick-me-up, these no-bake energy balls are a wonderful treat to have tucked away in the fridge. Mix all the ingredients together by hand, (or with your stand mixer fitted with the paddle attachment) and roll away while you listen to your favorite pod cast or audio book.

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• chia seeds https://amzn.to/3xUpfIo

• mini chocolate chips https://amzn.to/3jdc6WS

• unsweetened shredded coconut https://amzn.to/3h9OmQH

• ground flaxseed https://amzn.to/3vYxbHj

• old fashioned oats https://amzn.to/3gYiL5F

• NutriBullet https://amzn.to/3qqx3PG

• Lily’s chocolate https://amzn.to/3A0OPgP

---

Energy Balls

makes 20 walnut-sized balls

Printable Recipe

Ingerdients

• 1 cup old fashioned oats (not instant or quick-cooking)

• 2/3 cup unsweetened shredded coconut

• 1/2 cup mini chocolate chips

• 1/2 cup ground flaxseed (see notes below)

• 1/2 cup peanut butter (or other nut butter)

• 1/3 cup maple syrup (see notes below)

• 2 tablespoons chia seeds

• 1 teaspoon pure vanilla extract

Directions

1. Combine all ingredients together and chill for about 30 minutes before rolling into balls.

2. Refrigerate in an airtight container for up to 2 weeks..

Notes

• Ingredients can be mixed by hand, but I find it easiest to use a stand mixer fitted with a paddle attachment.

• Low carb, sugar free, or carob chips may be substituted for the chocolate chips. I usually use Lily’s no sugar added chips.

• Honey or agave may be substituted for the maple syrup.

• I prefer to buy whole flaxseed and grind it myself using my NutriBullet or spice grinder.

Crispy Smashed Baby Potatoes

If you’ve ever made my recipe for The Very Best Instant Pot Baby Potatoes, you know how amazing those little gems are. Now let’s take them up a notch by transforming them into delectable disks of crunchy goodness. Such a simple change, but oh so good. Let me walk you through the process.

Start with cold leftover cooked baby potatoes. To make the very best baby potatoes, try my instant pot recipe here.

Use a drinking glass to smash the potatoes like this.

In a cast iron skillet over medium-high heat, brown the smashed potatoes in a little vegetable oil until they’re browned on both sides. Turn off the heat and add a pat of butter to the pan and sprinkle with garlic, onion, salt, and pepper. Flaked sea salt is particularly nice on these potatoes.

Finish with a sprinkling of freshly chopped chives and parsley.

Items used to make this recipe:

(affiliate links)

• cast iron skillet https://amzn.to/2Ux7TD7

• flaked sea salt https://amzn.to/3j64G7A

---

Crispy Smashed Baby Potatoes

makes 4 servings

Printable Recipe

Ingredients

• 1/2 pound cooked baby potatoes, cold

• 1 tablespoon vegetable oil

• 1 tablespoon butter

• pinch of granulated garlic powder

• pinch of granulated onion powder

• salt and pepper to taste

• chopped chives and parsley to taste

Directions

1. Use a drinking glass (see note) to smash the potatoes to 1/8-inch thickness.

2. In a cast iron skillet over medium-high heat, brown both sides of potatoes in vegetable oil.

3. Turn off heat and add butter, swirl pan so each potato gets a little butter love.

4. Season potatoes evenly with garlic powder, onion powder, salt, and pepper.

5. Garnish with fresh chopped chives and parsley.

Note

• If the potatoes stick to the bottom of your drinking glass, try a plastic cup instead.